Okay…I hear ya! It may seem too early to start this, but trust me, NOW is the right time to make this cake! Once baked and wrapped and stored, you are going to take it out every two or three weeks and brush it with your favourite brandy! Keep doing that right up until the cakes are all gone!! You won’t regret it…
FYI…this is Larry’s mother’s recipe with a slight change. Since we had no cherries, we replaced them with dried cranberries. He also added some Kirsch to make up for the lack of cherry flavour… BTW…MY mother used glazed pineapple too!
Mrs. McIntosh’s Dark Christmas Cake*
3 cups seedless raisins
3 cups Sultana raisins
1 cup dates cut up
1.5 cup dried cranberries OR glazed cherries
3 cups mixed peel
1 cup chopped pecans OR walnuts
3 cups all-purpose flour
1 tsp. salt
½ tsp. nutmeg
¼ tsp. mace
½ tsp. ginger
¼ tsp. ground cloves
10 Tablespoons butter
10 Tablespoons shortening (Crisco)
1.5 cups brown sugar
2/3 cup orange juice
Line 2 loaf pans with heavy waxed paper and brown paper.
Soak fruit with 1/3 cup Kirsch liqueur
Add the nuts; dust with ¼ cup flour.
Stir Dry Ingredients (remaining flour and spice) together in a separate bowl.
Cream Wet Ingredients (shortening, butter and sugar), beating together until fluffy.
Add eggs ONE AT A TIME, beating well after each.
Blend in dry ingredients; fold in ½ fruit and nut mixture.
Add orange juice slowly while mixing in, and then add second half fruit mixture.
Fill prepared pans 2/3 full.
Bake in a slow oven (300 degrees) 2 hours or until done. Place a pan of hot water in a shallow pan on bottom rack during baking. Remove after one hour!
Cool before removing paper; re-wrap and store in an airtight container in a cool place.
DON’T FORGET THE BASTING EVERY TWO OR THREE WEEKS….. I personally like brandy!
Quite often one does not have all-purpose white flour or chooses not to want to use it. Below are some substitutions we came across that you can consider….
When a recipe calls for 1 cup of sifted all purpose flour, try one of these –
¼ cup soy flour plus ¾ cup white flour
1/3 cup wheat germ plus 2/3 cup white flour
1/3 cup whole wheat flour plus 2/3 cup white flour
¾ cup coarse corn meal
¾ cup rice flour
1 ½ cups rolled oats
1 cup of oat flour
Add 2.5 teaspoons of baking powder per cup to compensate for the all purpose flour for heavier yeast breads.